Categories: Asian
Ingredients
- 4 chicken breasts
- 6 garlic cloves
- 1/3 cup soy sauce
- 1/3 cup + 2 tbsp white vinegar
- 3 dried bay leaves
- 3 tbsp cooking oil
- 2 brown onions, diced
- 1 1/4 cups water
- 2 tbsp brown sugar
- 1 tbsp whole black pepper
- 2 shallots, sliced on an angle, green part only
Directions
-
Combine the chicken with 3 garlic cloves (minced), soy sauce, vinegar and bay leaves in a bowl. Marinate for at least 20 minutes, up to 24 hours.
-
Heat 1 tbsp oil in a fry pan over high heat. Remove chicken from marinade and place in the pan(reserve marinade). Sear both sides until browned—about 1 minute on each side. Do not cook the chicken all the way through.
-
Remove chicken from the fry pan and set aside. Heat the remaining 2 tbsp oil, then add the remaining garlic (minced) and onion and saute until the onion is golden and translucent (2 minutes).
-
Add the reserve marinade, water, sugar and black pepper. Bring it to a simmer then turn the heat down to medium high.
-
Simmer for 5 minutes, then add the chicken back in (pour in the juices too), top side down. Leave to simmer for 20-25 minutes until the sauce reduces down to a syrup (no need to stir) and when you turn the chicken over, the sauce coats the chicken.
-
Set aside to rest for 5 minutes in the pan, then serve, garnished with shallots.